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Korean Journal of Food and Nutrition
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1
The Components of the Fermented Soy Sauce from Gorosoe and Bamboos Sap
, ,
Korean Journal of Food and Nutrition
2001 Volume.14 No.2 167 ~ 174
2
Studies on the Processing of Yeast Extract by Waste Brewery Yeast
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Korean Journal of Food and Nutrition
2001 Volume.14 No.2 161 ~ 166
3
Effect of Improve Obesity with Sprout Raw Grains and Vegetables
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Korean Journal of Food and Nutrition
2001 Volume.14 No.2 150 ~ 160
4
Dongchimi Fermentation for Nangmyeon
Korean Journal of Food and Nutrition
2001 Volume.14 No.2 145 ~ 149
5
Effect of Fed Chlorella on the Change of Lipid Components and Enzyme Activity in Serum of Rat by Lea
...
, , , , ,
Korean Journal of Food and Nutrition
2001 Volume.14 No.2 138 ~ 144
6
A Study on Contents of Trace Metal of the Agricultural Products around Mines Located in Chollanam-Do
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Korean Journal of Food and Nutrition
2001 Volume.14 No.2 132 ~ 137
7
Microbiological, pH and Sensory Evaluations of Refrigerated Pork Loins Treated with Lactococcus lact
...
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Korean Journal of Food and Nutrition
2001 Volume.14 No.2 126 ~ 131
8
Inhibitory Effects of the Solvent Fractions from Persimmon Leaves on Xanthine Oxidase Activity
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Korean Journal of Food and Nutrition
2001 Volume.14 No.2 120 ~ 125
9
The Effect of Regular Exercise on Body Fat Contents and Blood Lipid Composition of College Women
Korean Journal of Food and Nutrition
2001 Volume.14 No.2 113 ~ 119
10
The Effect of Regular Exercise on Nutritional Intakes and Energy Balance of College Women
Korean Journal of Food and Nutrition
2001 Volume.14 No.2 106 ~ 112
11
Immunoregulative Action of Ethyl Alcohol Fraction of Cervus nippon
Korean Journal of Food and Nutrition
2001 Volume.14 No.2 99 ~ 105